Creamy Beef Korma Curry

Name: Creamy Beef Korma Curry
Ingredients: 1 kg beef strips (lamb or chicken strips); 2 tbsp vegetable oil; 1 handful fresh spinach (vains and leaves separated); 4cm piece of fresh ginger (peeled and grated); 2 cloves garlic (minced); 2 medium sweet potatoes (finely diced); 3 tbsps korma curry paste or powder; 2 cups cream or coconut cream; 1 bunch spring onions (chopped); 50g almonds (halved and toasted); fresh coriander (for garnish); cooked steamed rice ( 6 servings); Sear the Beef: Heat 1 tablespoon of oil in a large pot over high heat. Sear the meat strips until browned.; Build the Curry: Add the korma paste and diced sweet potatoes in the pot. Stir well and sauté for another 2 minutes to coate the vegetables in the spice mixture.; Simmer: Pour in the cream, stir, and bring the mixture to a gentle simmer. Cover the pot with a lid and cook for 5 minutes, allowing the flavours to meld and the sweet potatoes to soften.; Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh coriander and serve hot over steamed rice.

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Enjoy this creamy, aromatic dish that’s perfect for any weeknight dinner or special gathering!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saffarazzi.com.

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Ingredients

1 kg beef strips (lamb or chicken strips)
2 tbsp vegetable oil
1 handful fresh spinach (vains and leaves separated)
4cm piece of fresh ginger (peeled and grated)
2 cloves garlic (minced)
2 medium sweet potatoes (finely diced)
3 tbsps korma curry paste or powder
2 cups cream or coconut cream
1 bunch spring onions (chopped)
50g almonds (halved and toasted)
fresh coriander (for garnish)
cooked steamed rice ( 6 servings)
Sear the Beef: Heat 1 tablespoon of oil in a large pot over high heat. Sear the meat strips until browned.
Build the Curry: Add the korma paste and diced sweet potatoes in the pot. Stir well and sauté for another 2 minutes to coate the vegetables in the spice mixture.
Simmer: Pour in the cream, stir, and bring the mixture to a gentle simmer. Cover the pot with a lid and cook for 5 minutes, allowing the flavours to meld and the sweet potatoes to soften.
Season and Serve: Taste and adjust the seasoning with salt and pepper as needed. Garnish with fresh coriander and serve hot over steamed rice.